Tartine Attempt - Some Spring, but Air Pockets and Dense Areas
I followed the NYT Tartine country loaf recipe with the only modification being using 55g of leaven vs. a tablespoon. Proof was 12 hours. I'm not sure what to tweak to get a better crumb structure and spring. Am I overproofing?
Also, the dough was pretty chewy / gummy. What can I do to lessen this?
Here are pics of the loaf: